Suitable humidity levels

It is essential to maintain suitable humidity levels of 50 - 80 %.Below 50%, the cork could dry out, causing the wine to flow out. Above 80%, condensation could form on the bottles, causing the labels to peel off. It could even cause mould to develop if there is insufficient ventilation.

In a natural cellar...The rough stone walls and ceilings capture humidity in the air, guaranteeing an ideal humidity level of above 50%. Excess humidity is controlled and evacuated via the gravel floor.

Thermal insulation, U.V. protection

To mature well, wine must be protected from all sources of light: only darkness prevents deterioration of tannins by oxidation. Direct light containing UV causes irreversible damage to wine. Indirect light (not containing UV) is also harmful. In the long term it could break down the structure of the wine and dilute it.

In a natural cellar...The thick walls provide excellent thermal insulation. The darkness of the cellar protects the wine from harmful U.V. rays, in this way preventing premature deterioration of your wine.

An anti-vibration system

In order to mature in optimal conditions, wine needs tranquility. This is why wine must be protected from vibrations. Vibrations disturb the slow physicochemical development process of wine and are often fatal to the finest vintages.

In a natural cellar...The thickness of the walls and the location of the cellar constitute an excellent defence against external vibration.

A permanent ventilation system

It is essential to ensure that there is sufficient ventilation otherwise mould and bacteria could develop.

In a natural cellar...Constant circulation of air is obtained by the difference in pressure between a door held ajar and an air vent.

EuroCave’s solution...A constant, slow flow of filtered air is obtained by the difference in pressure between two holes in the cabinet.

The differences between preserving and maturing

The wine maturing process is the time required for the wine to improve and express as many of its qualities as possible (prime). This process can take from 2 to more than 20 years. Maturing is therefore long-term cellaring of wine.Storing wine is keeping wine for a short period of time (2/3 years). Storing is therefore keeping wine in the short term.

THE EXPLANATIONS OF JOHN EUVRARD,Meilleur Ouvrier de France Sommelier (French Sommelier Awards Winner)